theadmiral

It is very well balanced for a blue. Not very biting or sharp and with a very earthy taste to it. Highly suggested if you want a blue that is good to snack on by itself without being overkill on the blue cheese taste.

How salty is Valdeon? I find the milder (in terms of bitterness and pungency usually associated with strong blues) and creamier veined cheeses like Roquefort and St. Agur tend to be very salty. Not that that's a bad thing, but it does rather shape what you eat them with.

theadmiral

How salty is Valdeon? I find the milder (in terms of bitterness and pungency usually associated with strong blues) and creamier veined cheeses like Roquefort and St. Agur tend to be very salty. Not that that's a bad thing, but it does rather shape what you eat them with.

This particular one that i'm having is not particularly salty, but I don't really notice that much outside of certain hard Italian cheeses so I may not be the best judge. It definitely is not as strong as the Roquefort taste and its a bit less complex than that also. Less creamy, also, though I didn't really let it come to room temperature.

RoadRunner71

Quesucos is a smoked cheese, right? I've had that before and it is tasty.

There are different kind of quesucos, smoked ones are indeed one of them. I guess it's more an origin denomination. I don't know much about each type characteristics, though. I prefer to enjoy what I eat more than speak about it

theadmiral

Today i'll be enjoying Trader Joe's "Unexpected Cheddar" which is probably not going to be that good. It boasts about being a salty, well aged cross between English cheddar and parmigiano. I will report in.

GTA_stu

When I was young I used to enjoy the cheese, but now, not so much. Not so much at all. I don't know why but I just went off it, I don't really like it anymore. In fact it's not so much of a dislike as it is a hate. It's the smell more than anything, and the taste as well, plus the way it looks and it's texture. Apart from those 4 things, it isn't that bad.

What's horrible is when you're eating and everyone else at the table is grating some cheese onto their food. Especially when you have to act as the intermediate between 2 cheese users who can't quite reach each other, and you have to pass the goddamn cheese from one person to another. If you're lucky the cheese is in some kind of wrapper or on a little plate, and you don't actually have to touch it. But if you're unlucky then you have to violate every essence of your being, and actually come into contact with the filthy vermin.

Max

Have any of you tried Burrata? Its a creamier, nuttier Mozarella and it is delicious. I tried it this summer when I took my girlfriend to Seville for a holiday...well at least that's what I told her. In reality I was on a cheese tour and I bought her as a cover.

theadmiral

Have any of you tried Burrata? Its a creamier, nuttier Mozarella and it is delicious. I tried it this summer when I took my girlfriend to Seville for a holiday...well at least that's what I told her. In reality I was on a cheese tour and I bought her as a cover.

theadmiral

What is your secret cheese which you return to time and again? I would have to say that mine is Applewood, a beautiful smoked cheddar which I could eat by the tonne.

For everyday snacking, I am a sucker for English or Australian cheddar. Double Gloucester, Cotswold, and now and then Huntsman. If you are going cheap (4.99 a piece) you cannot beat this :

I have more exotic tastes as well but I do not indulge them as often. There is a wonderful French cheese called Reblochon that is great on its own or melted on top of things, particularly a gratin. Real swiss gruyere is a tasty sensation fit for the gods. Roquefort or stilton on pears and apples. Manchego melted on any type of toasted bread bruschetta thing. There are really too many to name or pick from. But I generally snack on cheddar daily.